Sous Vide

[Canary42]

Not wishing to hijack the "what can't you cook" thread I'm starting a new one with my query.

This is something I've only just come across, and I would like to know how it differs from (is better or worse than) slow-cooker technique.

Any comments ?

[Barmaid]

Completely different.  Slow cooker is good for soups and stews.

Sous vide is great for individual cuts of meat.  With sous vide the water bath cooks the food at a constant temp and it does not over cook.  For a medium rare rump steak, you would cook at 54.4 for 2 hours upto around 4.  I cooked a beef brisket sous vide for about 14 hours for pulled beef and it was perfect. 

You need to be able to vacuum pack your food before cooking in a water bath.  (For that you do not need anything fancy).  You can prepare meals in advance, vacuum seal them and then cook in the water bath.  I use the sous vide more than I do the slow cooker, but for very different things.

[Canary42]

OK, thanks barmaid. I've got a vacuum sealer which at the moment I rarely use, so I must give it a try.

Incidentally I have done lamb shank in slow cooker and it was delicious.

[barry1010]

I also cook some joints of meat like lamb shank, lamb shoulder, brisket, chine in the slow cooker. 

I've never thought about sous vide and would like to hear more about it.

What equipment do you use, Barmaid, and what do you cook with it?

[Canary42]

While awaiting a response from barmaid Barry, apparently there are "machines" for doing it.

A search on Amazon will reveal some info' 

https://www.amazon.co.uk/stores/page/B04C7EF8-BD56-488F-91E8-F1A11D2396CA/?_encoding=UTF8&store_ref=SB_A02130131O76VJOSBX7AM-A07140292WQF0QSOA66Y0&pd_rd_plhdr=t&aaxitk=e1c94f8aad7033b5c7970a9421a98282&hsa_cr_id=0&lp_asins=B08FWRSL89%2CB08FSQZMZZ%2CB08FWWYVCK&lp_query=sous%20vide%20machine&lp_slot=auto-sparkle-hsa-tetris&ref_=sbx_be_s_sparkle_lsi4d_hl&pd_rd_w=x6WgQ&content-id=amzn1.sym.25f7c301-a223-4ff8-91c9-accfeab9fda8%3Aamzn1.sym.25f7c301-a223-4ff8-91c9-accfeab9fda8&pf_rd_p=25f7c301-a223-4ff8-91c9-accfeab9fda8&pf_rd_r=JNENASRP5GFASDVN12F1&pd_rd_wg=A7Pnx&pd_rd_r=1a785d16-fcf4-459c-9ef6-4e0dc55604e2    

 

[barry1010]

Thanks, Canary, I had seen the equipment but particularly want personal experiences of using it.  What you can and can't cook, does meat need finishing off on the grill, that sort of thing.

My butcher would happily vacuum seal the meat for me, he does it routinely when I bulk buy

[Barmaid]

Sorry, I forgot about this thread.  In terms of equipment I have a wand and my Instant Pot which has a SV function.

The wand was my first foray into this type of cooking.  I think the best known make is Anova, mine is a Wanclc.  You insert the wand into a recepticle big enough to hold your cut of meat (and the wand).  I use and old deep tin pot.  Fill with water and then set the temp on the wand and the time.  The wand circulates the water and heat it to the precise temp and then cooks for as long as you need.  I have found that quite handy for doing larger cuts of meat (I have done just about everything in the sous vide).

My IP also has a SV function which I tend to use for smaller things like steak, chicken, duck breasts etc.  Or I also use it to reheat stuff I have previously vacuum sealed and frozen (eg if I cook lamb shanks, I'll do 4 and then freeze 2 for later in their sauce since you do not get the drying out in a SV).  Yes I could do this in a slow cooker, but this way there is zero washing up!  I've also done veg in it very successfully (asparagus is particularly good in there).

I've got a cheap vacuum sealer (less than 30 quid) but I also have bags with a pump that you can suck the air out.  You do not actually need this since you can vacuum seal stuff by immersion (not done this myself).

What you will not get with SV is crispy fat.  Consequently, I will then flash stuff like duck legs or steak in an iron skillet just before serving.  For pork, I'd cut the fat off and stick it in my volcano (my stupidly hot oven) for crackling.  That is probably the only downside.  You will never get food drying out sous vide so it is particularly good for really lean cuts. 

I tend to use it if we are entertaining so I can have most of the cooking done before everyone arrives so all I have to do is finish off and serve.  But we both prefer steaks or pork fillet or chicken done sous vide.

[Canary42]

Thank you Barmaid, most helpful 😊

[barry1010]

Thank you, Barmaid, interesting.